Grilled Vegetable Antipasto

Photo: Karry Hosford

Grilling the zucchini and the eggplant makes them more absorbent, which allows them to soak up more of the flavorful vinaigrette.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 30%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 21.1g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 163mg
  • Calcium: 52mg

Ingredients

  • 2 red bell peppers
  • 2 zucchini, each cut in half lengthwise (about 1 pound)
  • 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 6 garlic cloves, peeled and crushed

Preparation

  1. Prepare grill.
  2. Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally. Place peppers in a zip-top plastic bag; seal and let stand 15 minutes. Peel peppers; discard seeds and membranes. Coarsely chop peppers; place in a large zip-top plastic bag. Place zucchini and eggplant on grill rack; grill 10 minutes, turning occasionally. Remove zucchini and eggplant from grill; let stand 10 minutes. Coarsely chop zucchini and eggplant; add to chopped peppers.
  3. Combine parsley and remaining ingredients, stirring with a whisk. Pour the parsley mixture over pepper mixture. Seal bag; toss gently to coat. Refrigerate at least 2 hours or overnight.
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